I shall dare to ask a question that no one had: what does one dip in the soft-yolk eggs? As I like to eat such eggs by dipping bread in them, would one use the tart's crust for this purpose?
@Tuvw Xyz Puff pastry would shatter, unless you cut a thickish baton of the crust and dip it straight down and back up. Better to let it run all over everything and use a fork, I think.
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Interesting how so many magazines and food articles latch on to the same thing. Now everything seems to have a poached or semi hard boiled egg sitting on it. A few months ago nothing could be made without chick peas. I wonder what will be next?
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@J anet Rattray North Carolina
Probably okhra with rhubarb.
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This looks delicious but I can’t understand how a slice is 750 calories. A whole Trader Joe’s French pizza is 700 calories and it has no vegetables.
Puff pastry is made with lots of butter. Pizza crust is flour water and a smidge of oil.
This tart looks great but when I make it I am going to add some anchovies filet's over the eggs.
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I’d love to try this but find zucchini instructions confusing. Can anyone interpret:
“Halve the zucchini crosswise at an angle. Arrange the zucchini and scallions on the surface of the pastry, draping the zucchini on its side and reinforcing with the scallions to create four circular nests to hold the eggs”
for me?
I think that after you’ve roasted the “slabs” of long cut zucchini, then cut them in half & form little circles/nests w/help from scallions. I’m still figuring out inverted baking sheet & frames!
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I too initially found these instructions slightly confusing and I have used this technique before. The principle is to have the floor of the tart remain flat (docked pierced holes with fork) and the edges cut away and reattached so they can puff once baked. The inverted sheet makes this easier to handle since one does not have to work around the edges. It’s spring so let your nesting instincts take over using thin slabs of zucchini as the twigs.
What brand makes butter-based puff pastry? I don’t think I have ever come across it.
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Dufour Pastry Kitchens. Available through Good Eggs in the Bay Area.
Dufour. Expensive but so worth it.
Trader Joe’s sells a frozen all butter puff pastry from France, but only seasonally, alas. Check for it in the fall.
A wonderfully welcome dish.
But I would substitute for zucchini green or white onions and make certain that the white on the yolk of all the sunny-side-up eggs is uniformly coagulated, non-transparent, and not mucous.
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